Publication: Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
dc.contributor.buuauthor | Özdemir, Tuğçe | |
dc.contributor.buuauthor | Özcan, Tülay | |
dc.contributor.department | Ziraat Fakültesi | |
dc.contributor.department | Gıda Mühendisliği Bölümü | |
dc.contributor.researcherid | AAG-8194-2021 | |
dc.contributor.researcherid | FSZ-1222-2022 | |
dc.contributor.scopusid | 57219198513 | |
dc.contributor.scopusid | 25926089700 | |
dc.date.accessioned | 2023-01-30T06:50:56Z | |
dc.date.available | 2023-01-30T06:50:56Z | |
dc.date.issued | 2020-07-05 | |
dc.description.abstract | In this study, the effects of steviol glycosides as sugar substitute on the probiotic fermentation and gelation properties of milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds and natural colourants were studied. As a result, the viability of Lactobacillus acidophilus was maintained within probiotic and therapeutic levels (>9 log cfu mL(-1)), due to the possible prebiotic effect of stevia and biologically metabolized compounds of red beetroot, during storage of the probiotic milk gels. In conclusion, fermented gels with total phenolics, anthocyanins, total antioxidant capacity (DPPH and FRAP) of red beetroot bioactive components and sweetened with steviol glycosides showed a significant increase in bacterial growth of L. acidophilus and acceptable sensory and colour (L*, a*, b*, Delta E*, C*, h*) characteristics with enhanched textural gel matrix. Therefore, fermented milks with stevia as an alternative non-caloric sweetener and naturally coloured red beetroot may be an alternative for therapeutic dairy product having positive synergistic interactions providing a rich deliver probiotic bacteria. | |
dc.identifier.citation | Özdemir, T. ve Özcan, T. (2020). "Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds". LWT, 134. | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.issn | 1096-1127 | |
dc.identifier.scopus | 2-s2.0-85091654603 | |
dc.identifier.uri | https://doi.org/10.1016/j.lwt.2020.109851 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0023643820308409 | |
dc.identifier.uri | http://hdl.handle.net/11452/30703 | |
dc.identifier.volume | 134 | |
dc.identifier.wos | 000582744000003 | |
dc.indexed.wos | SCIE | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.relation.bap | QUAP (Z)-2019/11 | |
dc.relation.journal | LWT | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Food science & technology | |
dc.subject | Probiotic | |
dc.subject | Red beetroot | |
dc.subject | Steviol glycosides | |
dc.subject | Bioactive compounds | |
dc.subject | Lactobacillus-ophilu | |
dc.subject | Yogurt | |
dc.subject | Acid | |
dc.subject | Acid | |
dc.subject | Performance | |
dc.subject | Consumption | |
dc.subject | Rebaudiana | |
dc.subject | Sweetener | |
dc.subject | Stability | |
dc.subject | Color | |
dc.subject | Survival | |
dc.subject | Bacteria | |
dc.subject | Dairies | |
dc.subject | Fermentation | |
dc.subject | Fermented milk | |
dc.subject | Gelation | |
dc.subject | Gels | |
dc.subject | Glycosides | |
dc.subject | Sugar substitutes | |
dc.subject | Sugars | |
dc.subject | Bioactive components | |
dc.subject | Bioactive compounds | |
dc.subject | Gelation properties | |
dc.subject | Lactobacillus acidophilus | |
dc.subject | Probiotic fermentations | |
dc.subject | Steviol glycosides | |
dc.subject | Synergistic interaction | |
dc.subject | Total antioxidant capacity | |
dc.subject | Probiotics | |
dc.subject.scopus | Viability; Bifidobacterium Animalis; Probiotic Agent | |
dc.subject.wos | Food science & technology | |
dc.title | Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds | |
dc.type | Article | |
dc.wos.quartile | Q1 | |
dspace.entity.type | Publication | |
local.contributor.department | Ziraat Fakültesi/Gıda Mühendisliği Bölümü | |
local.indexed.at | Scopus | |
local.indexed.at | WOS |
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